Apr 27, 2023
Version 1
Volume of oils (fatty acids) in coffee and comparison between roast levels V.1
- 1Glasgow Kelvin College
Protocol Citation: Shannon.logan 2023. Volume of oils (fatty acids) in coffee and comparison between roast levels. protocols.io https://dx.doi.org/10.17504/protocols.io.14egn2kozg5d/v1
License: This is an open access protocol distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited
Protocol status: Working
We use this protocol and it's working
Created: April 26, 2023
Last Modified: April 27, 2023
Protocol Integer ID: 81075
Abstract
Measuring the volume of oils produced in coffee across a range of roasts.
Grind coffee to desired consistency and weigh 20g to put into cafetiere
Boil kettle with 250ml of deionised water
Pour boiling water into a beaker and allow to cool to 93 °C, using a digital thermometer to ensure accuracy of temperature.
Once the water has cooled to the desired temperature, pour into the cafetiere and allow to brew for 4 minutes, using a timer/stopclock.
Pour each 2 of each sample into the centrifuge tubes, and centrifuge samples at 6000rpm for 30 minutes.
When the centrifugation is complete, using a syringe, remove the top layer of oils from the sample, and measure against the syringe measurements.
Take note of each sample's volume.